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Strawberry Angel Trifle Recipe

I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia

Strawberry Angel Trifle Recipe

I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia

Reviews for Strawberry Angel Trifle

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"This is good, but not too sure why you would need all that sugar that is called for. I only used 3 tbsps, and that was just in the whipping cream."

MY REVIEW

Big_Dan User ID: 7831140226381

Reviewed May. 16, 2015

"I make this quite often for family functions, but instead of sugar I use splenda , and I use lowfat diabetic friendly pound cake instead of angel food cake. It seems like there is never enough! But, I have to have to have my heavy cream for it."

MY REVIEW

51bj User ID: 794709990383

Reviewed Aug. 29, 2014

"My Mom used to make this when I was a kid, I've been looking for the recipe for years. I love it!"

MY REVIEW

decavelle User ID: 7530788204478

Reviewed May. 30, 2014

"Very goof"

MY REVIEW

cheryl6163 User ID: 496443849938

Reviewed May. 10, 2014

"Made this strawberry trifle and it was gone so fast. Huge hit. Will make aging and again."

MY REVIEW

MamacitaDebi User ID: 584377938277

Reviewed Apr. 21, 2014

"We love this but make it low sugar and low fat :) Still delicious!!"

MY REVIEW

grammmapat User ID: 504356881320

Reviewed Apr. 20, 2014

"I would suggest draining the strawberry juice in the container for measuring the water. Then add water to the 2-cup line. This will add flavor and color to the gelatin and not waste the juice. Can't wait to try this recipe."

MY REVIEW

doylescott User ID: 723072190362

Reviewed Apr. 19, 2014

"the strawberry angel trifle was worth the time to make.and went down so so good. thanks. doylescott57@yahoo.com"

MY REVIEW

dianafromtexas User ID: 770987089559

Reviewed Apr. 19, 2014

"If you want sugar free you can use Stevia, which is a plant that contains 0 calories. You can get it in most grocery stores and I would suggest a bottle of the powder form if you bake a lot. For example 1 cup of sugar has 770 calories and the same amount of Stevia has NO CALORIES. Also has no additives, preservatives or what I call chemicals. Fantastic for people with diabetes!!"

MY REVIEW

knich01@yahoo.com User ID: 297595749937

Reviewed Apr. 19, 2014

"Thank you Ruebenswife, for a great idea to do sugar free. My question is did you add any sugar or sugar subistute to the whip cream?????"

MY REVIEW

littlealexwoman User ID: 489960789558

Reviewed Apr. 19, 2014

"This recipe is basically the same recipe I have been making for years in a 9 x 13 cake pan as a dessert that can be cut serving size. I do not add my extra berries to the jello and mushed berries but divide them between two layers. The trifle bowl just gives a more elegant looking service."

MY REVIEW

newinpr User ID: 274361732660

Reviewed Apr. 19, 2014

"I've made this but instead of using jello I used pudding , and instead of Angel food cake I used pound cake, faster and....amazing!"

MY REVIEW

Reubenswife User ID: 771475133111

Reviewed Apr. 19, 2014

"I made this sugar free and it was fantastic! My local grocery store carries a prepared sugar free angel food cake. I then used sugar free jello and whip cream. Love getting to use my trifle bowl."

MY REVIEW

Marianna Kay User ID: 573547156028

Reviewed Apr. 19, 2014

"great recipe"

MY REVIEW

fishtrap515 User ID: 130433592369

Reviewed Jan. 25, 2012

"We loved it!"

MY REVIEW

Valacia User ID: 503077780849

Reviewed Aug. 3, 2010

"I brought this to a party and everyone loved it! It looks and tastes great, but allow plenty of time to make as it takes several hours between the baking and chilling."

MY REVIEW

marmstrong10249 User ID: 500461381319

Reviewed Jun. 25, 2010

"I made this was Father's Day -- everyone loved it and wanted the recipe. Makes a lot."